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prep time
4 h 12 min
cook time
8 min
ready time
4 h 20 min
Low Carb Vegan Berry Yogurt Lollies
These vegan keto ice lollies are rich and creamy with coconut milk yogurt, swirled with a sweet strawberry and blueberry jam.
This are a great summer treat to have on hand in the freezer.
Net Carbs
7.4 g
Fiber
5.6 g
Total Carbs
25.4 g
Protein
1.4 g
Fats
14 g
205 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Maple Flavored Syrup by Lakanto
2 teaspoon
Water
2 tablespoon
Vanilla Extract
1 teaspoon
Maple Flavored Syrup by Lakanto
2 teaspoon
Coconut Milk Yogurt Alternative By Coyo
8-½ ounce
Strawberries, Fresh
½ cup
Blueberries
⅓ cup
Recipe Steps
steps 7
4 h 20 min
Step 1
Add the strawberries to a small pan with 1 teaspoon of syrup and 1 tablespoon of water. Bring to a rapid boil and mash the strawberries with a fork as they start to soften. Reduce to a simmer and cook for 2-3 minutes until you have a thickened jam. Set aside to cool completely.Step 2
Repeat this process this time using the blueberries. Set aside to cool completely.Step 3
Add the yogurt to a mixing bowl along with the remaining tablespoon of syrup and the vanilla extract. Beat well to combine.Step 4
Once cold, add the two jams to the bowl with the yogurt.Step 5
Use a spoon to loosely fold the jam through the yogurt.Step 6
Divide the mixture evenly between four lolly moulds and insert the lolly sticks.Step 7
Freeze for 3-4 hours until set.
